INGREDIENTS
1 Tbsp
canola oil
2 1/2 lb
pork shoulder steaks
1
onion
4
garlic cloves
2 cups
chicken broth
8 ozs
mushrooms
2 Tbsps
dijon mustard
2 Tbsps
lemon juice
2 tsps
tarragon
1 3/4 lb
russet potatoes
1/4 cup
half and half
1 serving
cornstarch and water
1 serving
salt and pepper